Pumpkin Soup Bread (Vegan, Low GI, Oil-Free)
September 14, 2016
- Yields: One loaf
1Mix all the dry ingredients together in a stand mixer bowl.
2Turn the mixer on at low speed. Add about 1 cup of pumpkin soup, and then Gradually add more liquid (more soup, or if run out, use water) until you get a fairly wet dough. The dough should stick to your hands if you touch it. But don't get too fussed about it! As long as all the dry stuff is wet, and the dough isn't all gathered around the dough hook, it'll work fine.
3Keep mixing for about 5 minutes. Rye flour doesn't have much gluten, so it's not important to knead it for a long time.
4Remove the dough hook, and use your wet hand to smooth out the dough. Cover the bowl with a saucepan lid or wet towel. Leave it on your kitchen counter for 12-24 hours - until the dough doubles in size, approximately.
5Line a loaf pan with parchment paper - this way it'll be easy to get the bread out when it's baked.
6Sprinkle a good 1/2 cup of flour onto your kitchen counter, and tip the soft, risen dough onto it gently. You don't want to "punch" the dough down!
7Cut the dough in three equal portions. Using flour on your hands so the dough won't stick, *gently* shape each portion into a rough ball. Resist the urge to mix in more flour into the dough. Soft dough makes tasty bread. Squeeze those dough balls into the lined loaf pan, cover with a wet tea towel, and leave it to proof on your kitchen counter for 1-3 hours, until it puffs up.
8Preheat the oven at about 200 degree Celsius. It takes about 15 minutes for an oven to heat up.
9Brush to top of the bread with a bit of milk or oil, and sprinkle some pepitas on top if you like.
10Once the oven is hot, and your bread dough looks puffed and ready, gently put it in the oven. Bake for about 30 minutes, and when the top of the bread looks golden, take it out.
11Gently take the bread out of the loaf pan. Remove the parchment paper, and check the bottom of the loaf. If it looks crisp, brown, and sounds hollow when tapped, it's done. But if not, put it on a baking tray (no need to put it back into the loaf pan), and bake for another 10-15 minutes. It's hard to be precise because every oven is different. When the bottom of the bread is crisp, your bread is ready.
12Leave the loaf to cool on a wired wrack for about an hour before slicing and eating (I know it's hard).
This recipe is very flexible, so please don't be afraid to experiment! If you have only a bit of pumpkin soup left, that's not a problem. Use water for the rest of the liquid content. I had a LOT of soup left over, so I used pretty much all-soup for the liquid bit. Homemade bread is very forgiving, so it's hard to get it to fail!
The only thing that's important here is: (1) use whole grains, and (2) use only a small amount of yeast, and let it ferment slowly for 24 hours or so. Wholemeal flours need that kind of time to open up in flavour and develop. It'll be easier to digest and better for your sugar level (which is my understanding). In hot summer, you might want to put the dough in your fridge overnight and let it ferment in there, instead of a kitchen counter.
Oh one more things: This bread is vegan only because the pumpkin soup I used is vegan. If you used non-vegan ingredients in your soup, naturally the bread isn't vegan.